Moro’s ensalada de chorizo

30 minutes

serves 6

Easy

Cooking chorizo is a fresh sausage and has a softer texture than ready-to-eat dried chorizo; buy it in Spanish delis or from delicioso.co.uk. Piquillo peppers are small, sweet roasted red peppers, available in jars at delis and Waitrose. This recipe is taken from Casa Moro (£25, Ebury Press), as suggested by Sam Clark.

dressing

extra-virgin olive oil 4 tbsp

garlic 1 clove,
crushed

red wine vinegar or sherry vinegar 1½ tbsp

Method

Step 1

Fry the chorizo in a drizzle of olive oil until cooked through and slightly crisp on both sides. Turn down the heat, add the piquillo peppers and stir briefly before adding the sherry (be careful as it might spit). After about 30 seconds, when the alcohol has burnt off, add the parsley and season.

Step 2

Whisk all the dressing ingredients together and season well. Dress the salad leaves and arrange on a large plate with the chorizo and piquillo peppers, and drizzle the juice from the pan on top.